Southwestern Coleslaw Recipes
COLESLAW WITH CUMIN-LIME VINAIGRETTE
Steps:
- For the dressing: Place all ingredients in a blender and blend until smooth.
- For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.
Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams
SOUTHWESTERN SLAW
Provided by Ellie Krieger
Categories side-dish
Time 15m
Yield 10 cups, 12 servings
Number Of Ingredients 8
Steps:
- In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.
SPICY SOUTHWESTERN SLAW
Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.
Provided by DEBNJAMES
Categories Salad Coleslaw Recipes No Mayo
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
- In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.
Nutrition Facts : Calories 202.3 calories, Carbohydrate 8.4 g, Fat 18.9 g, Fiber 2 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 15.4 mg, Sugar 5.4 g
SOUTHERN COLESLAW
Lime and cilantro add refreshing accents to this tangy, yummy slaw. It's perfect for a summer get-together.-Laurel Leslie, Sonora, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk the salad dressing, lime juice and cumin. Pour over coleslaw; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 152 calories, Fat 13g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 280mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SOUTHWESTERN COLE SLAW
Adapted from The Culinary Institute of America: Grilling Cookbook, this goes great over Baja Fish Tacos, to top a hamburger, tofu burger or fish sandwich!
Provided by Sharon123
Categories Greens
Time 10m
Yield 8 toppings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all the ingredients, tossing to mix.
- Let the mixture marinate at least 30 minutes and up to 8 hours before serving. Enjoy!
SOUTHWESTERN COLESLAW
From the Star Tribune (Minneapolis), June 16, 2011 - I plan to try this at our summer party in July. My husband, who normally does NOT like coleslaw, thinks it sounds tasty.
Provided by Janet Musgrove
Categories Vegetable
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 11
Steps:
- Place coleslaw mix, black beans, cilantro, tomato, red onion, jalapeno and avocado in large salad bowl.
- Whisk together lime juice, vinegar, olive oil, and cumin in small bowl. Pour over coleslaw and toss gently.
- Serve immediately or refrigerate for a few hours until chilled through.
- NOTES/SUGGESTIONS from article. If convenient, shred your own cabbage and carrots.
- Use only fresh lime juice. One lime yields 1-2 T unstrained juice. For the 1/2 cup, figure 4 to 8 limes, depending on size and juiciness.
- To serve, sprinkle with crushed baked tortilla chips right before serving or serve with grilled, sliced chicken in a tortilla wrap.
- Only 16 calories per cup, so says the article!
SOUTHWESTERN SLAW
Categories Onion Side Picnic Vegetarian Backyard BBQ Healthy Cabbage Jalapeño Potluck Fat Free Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving
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